Sheet Pan Salmon with Spinach, Feta & Sweet Potatoes
This effortless sheet-pan salmon recipe is a Mediterranean feast that’s fast and easy to make for a weeknight dinner.
Succulent salmon steaks are marinated in a zesty lemon-honey mixture, then baked to perfection atop a bed of nutrient-rich spinach, sweet potatoes, and aromatic herbs. Crumbled feta adds a tangy finish to this Greek-inspired dish that's both healthy and bursting with flavor.
Ready in under an hour, it's the perfect weeknight dinner for busy families but it’s elegant enough for entertaining guests, too.
Ingredients
- 4 salmon steaks bone in
- Strained juice of 1 lemon
- 1 tablespoon Greek pine honey or more to taste
- 2 teaspoons Dijon mustard
- Sea salt and cracked black pepper to taste
- 6 tablespoons extra virgin Greek olive oil
- 1 large red onion finely chopped
- 3 garlic cloves minced
- 8 cups baby spinach
- 2 leeks trimmed and chopped
- 1 bunch dill or wild fennel chopped
- Finely grated zest of half a lemon
- 3 sweet potatoes peeled and cut into 1 ½-inch chunks
- 1 ½ cups crumbled Greek feta
Instructions
- Preheat the oven to 350F.
- Rinse and pat dry the fish. Whisk together the lemon juice, honey, mustard, salt and pepper to taste, and 3 tablespoons of olive oil. Place the salmon in a bowl and marinate in this mixture while you prepare the vegetables.
- In a large bowl, mix together the onion, garlic, leeks, spinach, dill or fennel, sweet potatoes, remaining olive oil, lemon zest, 1 cup of feta, salt and pepper.
- Place the vegetable mixture on the bottom of a large oven-proof glass baking dish. Place the marinated salmon steaks on top. Pour any marinade left in the bowl over the salmon and sprinkle with remaining feta. Cover with parchment then aluminum foil and bake for about 35 minutes, or until the salmon is fork tender and the vegetables wilted and soft. Remove and serve.
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